Tuesday, 22 April 2014

Bank Holiday Brunch

A truly simple, easy-going brunch recipe.
Classic smoked salmon and scrambled eggs, elevated with a creamy, garlic spread.

My bank holiday was all about relaxing and my cooking was no different. I wanted to make easy stress-free recipes that required minimal time in the kitchen so that I could spend maximum time socialising. Enter this recipe, a great brunch that took less 10minutes to make.

What you’ll need:
  • Crusty bread suitable for toasting
  • Boursin
  • Greek yogurt
  • 4 eggs
  • Smoked salmon
  • Dill

Slice your bread and pop into the toaster.

In a small bowl combine your boursin with enough greek yogurt to create a smooth garlic paste. Spread this onto your toast. (I also added a little Dill to the spread at this step but it’s entirely optional)

Melt a knob of butter into a frying pan, add 4 eggs with 2 egg-shell’s worth of tapwater (1/2 a shell per egg).

I recently read that milk should be avoided when making scrambled eggs as it is this which creates the watery residue, by using water instead this evaporates into steam which creates wonderfully light and fluffy scrambled eggs.

Cook on a low heat, scraping the bottom of the pan regularly until your eggs are cooked exactly how you like them.

Pile onto the waiting toast, top with smoked salmon and a dill garnish.

I served mine with a large glass of freshly squeezed orange juice and a bowl of Greek yogurt with fresh strawberries.


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